Vanilla Muffins
I can’t get over how delicious these vanilla muffins are! They’re definitely a winner (I hope you think so too). And what makes them even more amazing is that they’re so soft, moist and fluffy with the perfect texture.
They also rise nice and tall with perfect domed tops. I must admit that I was pretty impressed at how perfect these muffins looked out of the oven. But I was even more impressed at how moist and fluffy they were.
Along with the most incredible taste – a light buttery flavor with a hint of vanilla. In addition, they have the perfect amount of sweetness.
The Perfect Amount of Vanilla Extract..
I didn’t want to only taste the vanilla, though they are vanilla muffins. I also wanted the butter flavor to shine through as well. If you desire a stronger vanilla flavor, you can add another 1/4 tsp of vanilla extract to the batter.
But I think that the 3/4 tsp amount that I used is the perfect amount. It’s not overpowering, but it’s presence is definitely detectable. In other words, your tastebuds are sure to not be disappointed..
What Else You’re Going to Love About These Muffins..
These vanilla muffins are incredible for more than just the taste. Of course, you’re thrilled that you will only need one bowl to make them.
On the other hand, they contain yogurt (I used Greek yogurt), which equals protein. And they’re also low in sugar and oil/butter, but this doesn’t take away from the flavor at all.
In fact, beside adding protein – the yogurt helps add a super moist texture to the muffins. And though there’s only a small amount of butter and oil, they still add a lot of flavor. Therefore you’re not missing out on anything here.
Don’t Let the Looks Fool You
These are some plain looking muffins, I know. But don’t let that fool you. These muffins taste amazing as is, without any toppings or add-ins.
I ate one warm from the oven without even wishing that I added frosting, chocolate chips, etc. They taste that good!
On that note, these muffins are easily customizable by adding whatever you want to them. For starters, you can turn them into cupcakes just by frosting them.
You can also add chocolate chips or other ad-ins to the batter. Or you can experiment with adding spices such as cinnamon, nutmeg, etc. The possibilities are endless.
Before Making This (or any) Recipe
Before planning to make a recipe, it’s best to make sure you have all the necessary ingredients. This will help to prevent you from having to delay the recipe. Or having to go to the store for an ingredient in the middle of making something (ugh).
In addition, it helps the process go smoother if you grease or oil any baking pans beforehand. This way, you can add the batter to the pan after it’s mixed, or after it sits for the recommended time.
How to Make These Muffins
There’s not a thing complicated about making these vanilla muffins. There’s only two main steps, therefore they’re easy for anyone to make.
The first step involves combining all of the dry ingredients together. I usually use a fork for this. You could also use a whisk, or even sift them together.
Just make sure that you combine them until all large floury lumps are gone. This way, you won’t have to over-mix the batter later on..
The second step involves adding the wet ingredients to the dry ones. You only want to combine the batter just until all the flour is moistened. There will be some smallish lumps remaining. That’s fine (and normal).
After that, you’re ready to add the batter to the muffin pan and bake.
Vanilla Muffins Ingredients:
Before you make these muffins, make sure to have the following ingredients. It will help you in the long run, to take stock of what you have and don’t have. Less aggravation later on, you know?
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Salt
- Cane (regular) Sugar
- Melted Butter and Oil: You’re only going to need a tablespoon of each. I feel this combo produced excellent results in both the texture and flavor of the muffins. You can just use one or the other if you wish.
- Vanilla Extract (don’t leave out): Gotta get all the flavor from where we can!
- Apple Cider Vinegar: You may have not used this in your muffins before, but it’s what contributes to these muffins’ amazing rise.
- Room Temp Yogurt: Set out about 30 – 45 minutes before you start the recipe. You can use any unflavored yogurt you may already have on hand. Just so you know – Greek yogurt contains more protein. But any yogurt is fine, and will help to make these muffins soft and moist.
- 1 Room Temperature Egg: Also set this out about 30 – 45 minutes before you start the recipe. This will make it (and the yogurt) easier to combine with the other ingredients. In addition, it will help to improve the texture of the muffins.
- Milk: Any dairy or unsweetened dairy-free milk is fine. It would help if this is at room temperature also. This is the nondairy milk that I use in most of my recipe creations. It’s incredible, and only contains a few totally organic ingredients.
Beside This Vanilla Muffin Recipe..
If you’d like to explore other easy and delish muffin recipes, here are a few you’re sure to enjoy:
Vegan Double Chocolate Muffins Recipe
Chocolate Oat Flour Muffins
Einkorn Flour Whole-Wheat Chocolate Chip Muffins
Blueberry Oats Greek Yogurt Muffins
Even More Delicious Muffin Recipes
If you loved this vanilla muffins recipe, I’d love to know in the comments section below. Thank you so much:)
Vanilla Muffins
Equipment
- 12 cavity muffin pan
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 cup and 2 tbsp sugar
- 1 tbsp melted butter
- 1 tbsp light cooking oil
- 3/4 tsp vanilla extract
- 1 tsp apple cider vinegar
- 2 tbsp room temp Greek yogurt *can substitute dairy-free yogurt*
- 1 room temp egg for non-dairy substitute, omit the egg. Add an additional 1/4 cup of yogurt or buttermilk instead.
- 1 1/4 cups and 2 1/2 tbsp room temp milk *can substitute dairy-free milk*
Instructions
- Preheat your oven to 350 degrees. Grease your muffin pan, or line it with liners; then spray them so the muffins won’t stick.
- In a large bowl, add all the dry ingredients (flour – sugar). Combine thoroughly or sift together.
- Add in the remaining (wet) ingredients, including the egg. Combine (best with a fork) just until all the flour is absorbed. *It’s normal for some small lumps to remain in the batter*
- Divide the batter between the muffin cavities. Optional: top with chocolate chips, cinnamon sugar, etc.Bake for 22-23 minutes or until a toothpick is inserted, and comes out clean.. Cool until slightly warm (recommended) or fully before serving.